Wednesday, May 20, 2009

I saw this cake the other day on Joy the Baker's blog, and got all excited because I looooove making cakes, but don't like to unless people are coming over (or you know, if it's my birthday). Alex announced to me the other day that we were going to have people over yesterday, to show off the new house and to introduce our friends to his mom. Perfect! A reason to make a cake!

Then I found out that we were going to be babysitting our friend Kyle's daughter Benna, who's six, right before the party. I love baking with kids, so Benna and I made this cake. Actually, she pretty much did everything, I just directed her. It was a lot of fun, and oh my gosh, this cake is AWESOME. It's chocolatey, delicious, and one of the best cakes yet.

2 c root beer (be careful because not all rootbeer is gf- I used Boylan's, but there are a lot of gf brands)

1 c cocoa powder (unsweetened)

1/2 c butter, cubed

1 1/4 c sugar

1/2 c brown sugar

2 c rice flour mix

1 1/4 t baking soda

scant 1/2 t xanthan gum

1 t salt

2 eggs

Preheat oven to 325, and butter and (rice) flour a 10" bundt or tube pan. In a small saucepan, combine the root beer, cocoa powder and butter over medium heat. Stir until butter is melted, then add the sugars and stir until the sugar is dissolved. Remove from the heat and set aside. Combine the flour mix, baking soda, xanthan gum and salt in a small bowl. Beat the eggs together in a large bowl, then whisk in the cocoa-root beer mixture. Fold in the flour mixture until just combined, don't over mix it. Pour the batter into the pan and bake 35-45 minutes (mine went for 45 minutes), until a toothpick stuck into the middle comes out clean. Cool on a rack while you make the frosting.

Chocolate root beer frosting

2 oz unsweetened chocolate, melted

1/2 c butter, softened

2/3 c cocoa powder (unsweetened)

1 t salt

1/4 c root beer

2 1/2 c powdered sugar

Beat the butter and the cocoa powder together with a mixer, then beat in the rest of the ingredients, until smooth. Spread over the top of the (cooled) cake, and serve!

carin- It might work in an 8" pan, as long as it's deep enough! You might have to split between two pans, in which case, double the frosting and make a layer cake! Ooooh, that's a good idea...

Jacobi- It tastes a little bit like root beer, it is very chocolatey. It's got a little hint of something different, which is the root beer. I'm sure you could use ginger ale or even beer if you aren't into root beer.

Joy- Thank you so much for the inspiration!! Yours just looked so good I had to have it!!

Wow, that cake looks like sin itself! I read the post on Joy The Baker and drooled at it too!I admire the fact the you have patience to wait for a reason to bake a cake...I'm horribly gluttonous, would just bake it and eat it all by myself!!

Well, I can attest that this cake comes out great with two 8 inch round pans. I didn't double the frosting but I did use one whole box of Domino Confectioner's Sugar, and I added 1 teaspoon of vanilla and a little more root beer to get the consistency right. I think I also added a smidge of skim milk. Served it to my root beer-chocolate-loving son on his fourteenth birthday (and his first gluten free birthday) to rave reviews. Thanks so much for the recipe!

I think I might leave out the salt in the frosting next time. Otherwise, we're in love with this cake.